Preheat oven to 350 degrees F. Grease a Bundt pan generously with nonstick cooking spray. Set aside.
In a large mixing bowl, combine lemon cake mix, instant lemon pudding, eggs, vegetable oil, water and lemon zest at medium speed for 2 minutes. Mixture should be light and fluffy.
Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack before turning out onto a cake plate.
Meanwhile, combine lemon zest and granulated sugar together in a small bowl. Set aside until cake is cooled.
To make the glaze, combine 1 1/2 cups powdered sugar with 4 tablespoons lemon juice. Whisk together until sugar is completely dissolved and drizzle over the cake in layers, allowing the syrup to soak into the cake a bit before adding more. (Pro-tip - for a more accurate application of the syrup use a pastry brush). Top with the lemon-sugar mixture.
Slice and serve. Garnish with raspberries, if desired.